Article Per Year (5 Year)
p-Index From 2021 - 2026
2.392
P-Index
This Author published in this journals
All Journal Chemica: Jurnal Ilmiah Kimia dan Pendidikan Kimia EDUSAINS Jurnal Inovasi Pendidikan Kimia Dalton : Jurnal Pendidikan Kimia dan Ilmu Kimia Jurnal Tahsinia Jurnal Pendidikan MIPA
Sholihat, Rizqy Nur
Unknown Affiliation
Chemical Engineering, Chemistry & Bioengineering Chemistry Education Languange, Linguistic, Communication & Media Mathematics Other

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search
Journal : EDUSAINS

 1 
DEVELOPMENT OF SETS-BASED CHEMISTRY LEARNING E-MODULES (SCIENCE, ENVIRONMENT, TECHNOLOGY, SOCIETY) ON COLLIGATIVE PROPERTIES OF SOLUTIONS Rahmawati Maharni; Burhanudin Milama; Rizqy Nur Sholihat
EDUSAINS Vol 13, No 2 (2021): EDUSAINS
Publisher : Faculty of Education and Teacher Training, UIN (State Islamic University) Syarif Hidayatul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/es.v13i2.21753

Abstract

DEVELOPMENT OF SETS-BASED CHEMISTRY LEARNING E-MODULES (SCIENCE, ENVIRONMENT, TECHNOLOGY, SOCIETY) ON COLLIGATIVE PROPERTIES OF SOLUTIONSAbstractThis study aims to produce an e-module for learning chemistry based on SETS (Science, Environment, Technology, Society) on the colligative properties of solutions, and to find out students' responses to the e-module. This study uses a 4-D model (define, design, development, and disseminate) which is limited only to the development stage. The instruments used in this research are needs analysis questionnaire, student analysis questionnaire, module content validation sheet, and student response questionnaire sheet. The validation of the content of the module was carried out by 2 instructional review experts and 1 practitioner. Based on the validator's assessment, a valid and worthy module was produced to be tested. The e-module trial phase was carried out on 35 students of class XII MIPA at SMAN 4, South Tangerang City. Based on the student response questionnaire, obtained a percentage of 82.5% in the SETS-based learning aspect which is included in the very good category. Overall, there was a positive response to the developed e-module with an average percentage of 82.93% which was included in the very good category and was suitable for use as a medium and source of learning in the learning process.AbstrakPenelitian ini bertujuan untuk menghasilkan e-modul pembelajaran kimia berbasis SETS (Science, Environment, Technology, Society) pada materi sifat koligatif larutan, serta mengetahui tanggapan siswa terhadap e-modul tersebut. Penelitian ini menggunakan model 4-D (define, design, development, dan disseminate) yang dibatasi hanya sampai tahap development. Instrumen yang digunakan dalam penelitian ini yaitu angket analisi kebutuhan, angket analisis peserta didik, lembar validasi isi modul, dan lembar angket respon siswa. Validasi isi modul dilakukan oleh 2 orang ahli kajian instruksional dan 1 orang praktisi. Berdasarkan penilaian validator, dihasilkan modul yang valid dan layak untuk diuji coba. Tahap uji coba e-modul dilakukan terhadap 35 orang siswa kelas XII MIPA di SMAN 4 Kota Tangerang Selatan. Berdasarkan angket respon siswa, diperoleh presentase sebesar 82,5% pada aspek pembelajaran berbasis SETS yang termasuk kedalam kategori sangat baik. Secara keseluruhan, diperoleh respon positif terhadap e-modul yang dikembangkan dengan presentase rata-rata sebesar 82,93% yang termasuk dalam kategori sangat baik dan layak digunakan sebagai media dan sumber belajar dalam proses pembelajaran.
IMPLEMENTATION OF A PROJECT-BASED WORKSHEET USING ALOE VERA GEL AS A NATURAL STABILIZER IN PURPLE SWEET POTATO ICE CREAM TO INCREASE NUTRITIONAL LITERACY Sari, Sari; Wiendhy, Sylvania; Rahmatullah, Saepudin; Izzulhaq, Brilliant Dwi; Sholihat, Rizqy Nur
EDUSAINS Vol 17, No 1 (2025): EDUSAINS
Publisher : Faculty of Education and Teacher Training, UIN (State Islamic University) Syarif Hidayatul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/es.v17i1.45338

Abstract

This study was motivated by the low level of nutritional literacy among students in obtaining, processing, and understanding information to make appropriate decisions regarding nutritional choices. The purpose of this study was to examine students' learning activities in analyzing nutritional literacy through the application of project-based worksheets, as well as to analyze the characteristics of purple sweet potato ice cream. The method used was a pre-experimental design with a one-group pretest-posttest design, involving 35 students from one school in Indonesia. The results showed that students' learning activities were very good, with an engagement rate of 88%. Students' nutritional literacy improved significantly, with an N-Gain value of 0.50, which falls into the moderate category. Additionally, the physical characteristics of purple sweet potato ice cream using aloe vera gel stabilizer and CMC met the standards of SNI No. 01-3713-1995. This study contributes to contextual science learning through the development of project-based worksheets that not only enhance students' nutritional literacy but also connect scientific knowledge with real-world practice through simple experimental activities.keywords: Purple sweet potato ice cream; project-based worksheets; nutritional literacy; use of aloe vera gel; natural stabilizer.
Implementation of a project-based worksheet using Aloe vera gel as a natural stabilizer in purple sweet potato ice cream to increase nutritional literacy Sari, Sari; Wiendhy, Sylvania; Rahmatullah, Saepudin; Izzulhaq, Brilliant Dwi; Sholihat, Rizqy Nur
EDUSAINS Vol. 17 No. 1 (2025): EDUSAINS
Publisher : Faculty of Education and Teacher Training, UIN (State Islamic University) Syarif Hidayatul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/es.v17i1.45338

Abstract

This study was motivated by the low level of nutritional literacy among students in obtaining, processing, and understanding information to make appropriate decisions regarding nutritional choices. The purpose of this study was to examine students' learning activities in analyzing nutritional literacy through the application of project-based worksheets, as well as to analyze the characteristics of purple sweet potato ice cream. The method used was a pre-experimental design with a one-group pretest-posttest design, involving 35 students from one school in Indonesia. The results showed that students' learning activities were very good, with an engagement rate of 88%. Students' nutritional literacy improved significantly, with an N-Gain value of 0.50, which falls into the moderate category. Additionally, the physical characteristics of purple sweet potato ice cream using aloe vera gel stabilizer and CMC met the standards of SNI No. 01-3713-1995. This study contributes to contextual science learning through the development of project-based worksheets that not only enhance students' nutritional literacy but also connect scientific knowledge with real-world practice through simple experimental activities.
Co-Authors Bahriah, Eka Sapinatul Bahriah, Evi Sapinatul Burhanudin Milama Dedi Irwandi Dedi Irwandi Diana Tri Wulandari Evi Sapinatul Bahriah Izzulhaq, Brilliant Dwi Luki Yunita Mawarni, Puspa Mayasari, Annisa Nuraida, Fajriah Rahmawati Maharni Ratnasari Ratnasari Saepudin Rahmatullah, Saepudin Siti Annisa Nurulita Tiara, Anisa Wiendhy, Sylvania